To me, spring means transitioning those hearty comfort foods to lighter more refreshing dishes. Gotta start getting this body bikini ready! Just kidding, this mom bod hasn’t rocked a bikini in over 11 years. A good ol’ tankini is more my style. LOL In reality, I just crave lighter foods as the weather warms up, and the produce section of the grocery store transitions with the season. Everything just seems more vibrant and robust.
This cauliflower tabbouleh is perfect for warmer weather as it requires no cooking, so you can leave that hot stove off. The flavors in this dish are so refreshing as it is PACKED with herbs! You have lemon zest, mint, garlic, and red pepper. Freaking delish!
This dish is one of those that actually gets better as it sits. I like to make it the day before I plan on eating it so the cauliflower bits really take on all those yummy flavors. It is one of those perfect dishes to make on Sunday to have for lunches throughout the week. You know I am all about that meal prep! (Just beware, you may have some garlic breath so pack some gum too.)
While traditional tabbouleh is made from bulgar wheat, I actually use a bag of riced cauliflower in this recipe making it keto friendly and low calorie. It goes fantastic with some grilled Greek chicken and tzatziki!
INGREDIENTS 10 oz bag frozen riced cauliflower, thawed cucumber, peeled and chopped 1 cup small tomatoes, cut in half 1 c fresh parsley, chopped 1/4 c mint leaves, chopped 2 green onions, thinly sliced 1 tsp garlic, minced 2 tbsp extra virgin olive oil 1/4 tsp lemon zest 2 tbsp lemon juice 1/4 tsp crushed red pepper flakes 1 tsp salt
Combine all ingredients in a large bowl and stir to combine. (Yes, it really is that easy.)
My son has been playing little league baseball for the last six years and that means I have six years of experience being the team mom, six years of experience coordinating snack sign ups, and six years of watching moms try to outdo each other with their creativity with their snacks. Myself included.
I made up this baseball munchie mix at the peak of my team mom career (that was two years in) and it was all down hill after that. However, I will never forget the faces of our little farm ball players after their game when I passed these out. They thought the plastic hats were the absolute coolest, especially because it had their team logo on them.
I had found these adorable plastic ball caps on Amazon and knew I had to plan a snack around them. I took all of my son’s favorite salty and sweet snacks, mixed them up in a big bowl, and combined them into one epic snack mix served in the cutest hats. Now, if you don’t want to spend the money on plastic hats, you can absolutely make this mix and just put it in some plastic bags. Trust me, the kids will still be super stoked. I mean after all, there is candy involved.
Now, do you need a recipe for this? Probably not. But my blog is about all things in the kitchen and inspiring people to have fun. And that may even be to help all my fellow baseball moms out with a creative and fun snack idea for your little sluggers. I know Folsom moms aren’t the only baseball moms trying to outdo each other with their creative snack ideas. Plus, this is a fantastic recipe for a baseball or World Series watching party too!
INGREDIENTS 7 oz bag Boom Chicka Pop Kettle Corn 10 oz box Honey Teddy Grahams 8 oz Rold Gold Pretzels (I used the big ones and broke them up) 2 cups M&Ms (I found their team colors available) 6 full size Hershey bars broken up
Mix all the ingredients together in a big bowl and portion into individual snack bags or plastic ball caps.
There is something so fun about whoopie pies. That creamy marshmallow filling sandwiched between two fluffy chocolate cakes. Yes, please!
The other day I saw an article about the history of whoopie pies and it is too cute not to share. According to legend, Amish wives would take leftover cake batter and make the tiny cakes. Husbands and kids would then find the little “pies” in their lunch boxes the next day and would exclaim “Whoopee!” Cute right? That would probably be my reaction if I found one of these in my lunch too.
They may seem complicated but actually are super easy to make. You basically make cookies out of cake batter and just bake them for a few minutes, let them cool, and then fill them with gooey goodness. Oh, and then add a glass of milk or a good stout.
This recipe makes about 10–12 assembled pies.
You can put the marshmallow filling between the cakes just by scooping it on, or I like to use a piping bag with a large tip to get really smooth edges. You can have fun using decorative piping tips too.
Store uneaten whoopie pies in an airtight container in the fridge for best results. Then allow them to come to room temperature for about 10–15 minutes. This will allow the cake to soften back up. My husband and son actually like to keep them in the freezer and they eat them frozen so they are like a super indulgent ice cream sandwich.
CAKE INGREDIENTS 1/2 c unsweetened cocoa 2 c flour 1 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 c vegetable oil 1 c sugar 1 egg 1 c whole milk 2 tsp vanilla
MARSHMALLOW FILLING INGREDIENTS 1 c powdered sugar 1/2 c unsalted butter, softened 1 tsp vanilla extract 1 1/2 c marshmallow creme/fluff
Preheat the oven to 400º.
Line a couple of baking sheets with parchment paper or a silicone mat.
Stir together the cocoa, flour, baking soda, baking powder, and salt in a medium bowl and set aside.
In a separate mixing bowl, beat together the vegetable oil, sugar, egg, milk, and vanilla extract until well integrated.
Slowly add the dry ingredients to the mixing bowl and beat until just combined.
Scoop large equal sized spoonfuls of batter onto the lined baking sheet keeping them a couple of inches apart.
Bake the “cakes” for about 6–7 minutes. Make sure they are puffed up and looked cook through but don’t overcook them.
Using a spatula, immediately transfer the cakes to a cooling rack and allow them to cool completely.
Prepare the marshmallow filling by beating together all the powdered sugar, butter, and vanilla until nice and smooth. Gradually add the marshmallow creme until it is mixed in. (If the frosting doesn’t seem thick enough, add in a bit more powdered sugar a little at a time. You want it to be about the consistency of frosting.)
Take one of the cakes, turn it upside down, and put a nice sized dollop of the marshmallow filling in the center of the underside of the cake. (If your filling is squishing out from the weight of the cake on top, you can place the filling in the fridge for about 30 minutes. The butter chilling will help to thicken it up.)
Place a matching cake flat side down on top of the filling and push it down to spread the filling evenly from edge to edge. I like my filling to be about 1/2” thick.
Repeat until all the pies are complete!
If you like this recipe, check out my recipe for Carrot Cake Whoopie Pies which are made with a cream cheese marshmallow filling.
My current brunch obsession is frittatas. You can basically throw any combination of ingredients together in a skillet and as long as you have eggs, heavy cream, and cheese, you can make a delicious meal.
I came up with this Southwest Frittata when I was working on developing a new recipe for my live cooking demo with UNIQUE Programs. The challenge when doing live cooking demos is you need something quick to make sure you fill your time slot and don’t have any lag time. With this recipe taking less than 20 minutes it worked out great!
The key to any good frittata is to cook about 2–3 cups worth of any combination of ingredients in a cast iron skillet, and then add the perfect egg mixture, which is 8 eggs, a 1/2 cup of heavy cream, and 1 cup of any cheese. You just pour the egg mixture over the cooked ingredients, simmer for 2–3 minutes and then finish it off in the oven. It is such a great use of leftovers. Got leftover steak, make a frittata! Leftover veggies, make a frittata! Leftover potatoes, you know it, fri-freaking-ttata! You catch my drift.
Note: If you do not have a skillet that can be put in the oven, just transfer the cooked ingredients to a baking dish, add the egg mixture over the top, and bake in the oven. Just note that you will need to extend the cooking time in the oven since you won’t be cooking the egg mixture on the stove top.
INGREDIENTS 1 tbsp olive oil
1 lb ground breakfast sausage
1/2 yellow onion, chopped
1 red bell pepper, sliced
1/2 c heavy whipping cream
1 c pepper jack cheese, shredded
salt and pepper
fresh parsley or cilantro, minced (optional)
Preheat oven to 400º.
Over medium high heat, warm up 2 tablespoons of olive oil in a cast iron skillet.
Add the breakfast sausage to the skillet and break it apart with a spatula as it cooks.
As the sausage starts to brown up, add the chopped onion.
While the sausage is cooking, whisk together the eggs, heavy cream, shredded cheese, salt, and pepper and set aside.
When the sausage is completely cooked, add the red bell pepper to the skillet and continue cooking for another 2–3 minutes so the bell pepper just starts to soften up.
Using the spatula, evenly spread the sausage mixture in the bottom of the skillet.
Pour the egg mixture around the skillet making sure it is all evenly covered.
Allow the egg mixture to start to cook in the pan making sure not to stir, about 2–3 minutes.
Once the eggs have started to set around the edge of the skillet, transfer the skillet to the preheated oven and cook for about 12–15 minutes or until it is nice and puffed up and set in the center.
Remove the skillet from the oven and allow it to rest for 5 minutes.
Sprinkle the freshly minced herbs over the top of the frittata.
Mother’s Day is THREE weeks away! Do you have a gift for your momma yet? If not, I am here to help!
You may recall me posting back in October that I was going to launching my very own “kitchen boutique” on Etsy. I am happy to report that it is doing so much better than I could have anticipated! I am absolutely loving getting to combine my passion for cooking and design into a little side hustle that brings me so much joy!
I recently have been working on some ideas with moms specifically in mind and thought I would share here with you! All orders ship out within 1–2 days so you still have some time to get your order in.
Mugs These mugs are my favorite mugs ever and there are three different designs to pick from. They are massive and hold 16 ounces of mom’s favorite hot beverage, or wine if that’s her style. I love how classy these all look with their matte exterior, high gloss white imprint and then a high gloss interior. The artwork is silkscreened on and cured using a heat process making them dishwasher and microwave safe. In other words… Best. Mug. Ever!
Oven Mitts My husband certainly knows his way around the kitchen and can grill up some mean meals but both my boys know, momma kids “Queen of the Kitchen”. These adorable oven mitts are available in both red and black. These oven mitts are fit for any queen who enjoys cooking with style and grace. This handy home essential is the perfect addition to bring a little pizazz to any “queendom”. The oven mitt is all black with a bright white design screenprinted on. These are quilted and padded and made of high-quality 100% cotton and has a convenient loop for hanging as well as a pocket. Add a box of muffin mix and a wooden spoon for a perfect gift. It can be washed and reused and most importantly will protect your hands when handling hot pots.
You can purchase this black oven mitt here or the red one here.
Words of Affirmation Magnet Set We can all use more positivity and self love in our lives. This magnet set confirms, supports, and uplifts your mom in the best way possible. Having these on display will remind her that she is important, powerful, strong, enough, brave, beautiful, wise, and worthy.
These are available in both blush pink or black. Each set comes in a small sheer drawstring bag all ready for gifting!
You can purchase this pink magnet set here or the black set here.
Flour Sack Towel We all know moms can sometimes obsess with being people pleasers. It’s just in our DNA. But, sometimes I think mom’s need a reminder that we can’t make everyone happy. These hilarious towels are a good reminder for mom that only tacos have that kind of power.
This 100% cotton towel is made from an incredibly absorbent flour sack and the artwork is silkscreened on. It’s heavy duty, machine washable, and lint free. These towels maintain an excellent quality even after multiple washes!
I now have 9 different fun designs to pick from in my shop if this one isn’t mom’s cup of tea.
Wine Glass Last but not least, if anyone knows me, a wine glass is always a welcome gift and these are my favorite ever! Stemless wear is all the rage and provides the ideal handhold to look, swirl, smell and taste wine of all kinds. It is the perfect glass for parties, wine tastings, or just lounging around with its wide base and smooth rim. The text is silkscreened on in a black ink making it durable and high quality.
Hey everyone! You may recall that year I partnered up with UNIQUE Programs and did a couple of live cooking demos. Apparently, they went well because they have asked me back to do another! Wahoo!
So with that said, I am excited to announce that coming up on Wednesday, April 21 at 12:00 pm PST I will be going live once again and this time making brunch! I freaking love brunch and can honestly say it is my favorite meal of the day. Maybe it’s because brunch typically includes mimosas. 😉
This will be a completely FREE virtual event where you can tune in on Zoom and learn how to make my Homemade Poptarts and a Southwest Frittata. That’s right, essentially a completely free one-hour cooking class!
You can tune in via Zoom using this link (https://csus.zoom.us/s/81635928074) or you can enter the Zoom ID from the graphic below. There is no need to sign up or create an account.
There will be no cooking show foolery here, I will be cooking in real time so you can make both these dishes right along with me! I have provided a list of the ingredients below for both dishes if you want to make sure you have everything on hand. If you are at work or unable to cook live with me that is absolutely okay too! Just tune in, say hi, be entertained, and get some tips for when you want to make these awesome dishes another time!
Growing up, eating pop tarts was part of my morning school routine. They were quick and easy to throw in the toaster and chow down on as you were headed out the door. I thought they were the best! Now as a grownup, my standards have changed. Awhile back I decided to try and perfect my very own pap tart recipe and let me just tell you, they are so much better than those boxed ones.
My current brunch obsession is frittatas. You can basically throw any combination of ingredients together in a skillet and as long as you have eggs, heavy cream, and cheese, you can make a delicious meal. My southwest frittata isn’t even on the blog yet so you are going to be the first to get the recipe. (Don’t worry, it will be posted soon!)
GIVEAWAY ALERT! Also, UNIQUE Programs will be doing an awesome giveaway on Tuesday so make sure you go follow them and me on Instagram if you don’t already. You may just be able to get your hands on some kitchen products from my new online boutique! 😉
I really love connecting with my followers in a more personal way so I truly hope you will tune in on Wednesday to join me. At the very least pop in and say hello! I look forward to chatting with you all and answering any questions you may have as we spend an hour together! See you then!
Hello cold weather! It is finally starting to feel like winter out here in California. Just this week we finally have some back to back days of rain and some serious wind going on and I freaking love it! It’s the kind of weather that just makes you want to wrap yourself in a heavy blanket and eat hearty bowls of soup all day long. This soup recipe is awesome because there is so much good flavor and it is really filling, and best of all, it is one of those meals that you can have on the table in 20 minutes. You do not have to be a well-versed chef to make this. You are basically just adding ingredients to a pot and letting your stove do the rest of the work. Sounds like the perfect lazy rainy-day meal to me!
Note: If you have a busy week ahead, chop the onion, carrots, and celery over the weekend and store in a container or a zip loc bag so they are ready to go!
1 tbsp olive oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, chopped
6 c chicken broth
2 (15-ounce) cans Great Northern beans, drained and rinsed
1/2 tsp dried oregano
2 bay leaves
salt and pepper
3 c baby spinach
Heat the olive oil in a large pot over medium high heat.
Add the sausage to the pot and cook until lightly browned, about 3-4 minutes making sure to stir occasionally.
Add the garlic, onion, carrots, and celery to the pot and cook for another 3–4 minutes making sure to stir occasionally.
Add the broth, beans, oregano, bay leaves, salt and pepper to the pot and bring to a boil.
Reduce the heat to medium low and allow it to simmer for 8–10 minutes.
Add the baby spinach to the pot and continue cooking for another 1-2 minutes or until the spinach has wilted.
Christmas morning can sometimes be a bit chaotic with hustle and bustle of gift giving, cleaning up of all the shreds of paper and ribbon, and then sometimes the mad dash to clean the house before relatives arrive for round two of Christmas. At least that’s how it is in our home. However, on Christmas morning I always want to sit down and have a nice breakfast with my crew, I just don’t always have the time to make a big Christmas worthy breakfast. However, I do have the time to throw a casserole in the oven. So here you have French Toast Casserole to save the morning!
Several years back I posted a recipe for Blueberry French Toast Casserole. Not to toot my own horn, but toot toot! It’s amazing if you haven’t given it a try. What I love about french toast casserole is you can prep the dish the day before, throw it in the oven in the morning, and boom! Just like that you have a hot and delicious breakfast with almost no work. This recipe has all that delicious cinnamon goodness baked into a sweet bread pudding with a crispy streusel topping. It is so tasty!
So if you are looking for a quick and easy breakfast that you can make in advance, then this is the recipe for you.
12 slices sourdough bread (or a sourdough loaf), cut into 1” cubes
2 c milk
1/2 c heavy cream
2 tbsp vanilla extract
1/2 c sugar
1 c brown sugar, divided
1/2 c flour
1 tsp cinnamon
1/2 c cold butter, cut into small pieces
Cut the loaf of sourdough into cubes and distribute them in a greased 9” x 13” pan.
In a large bowl whisk together the eggs, milk, cream, and vanilla.
Whisk in a 1/2 cup of the brown sugar and all the granulated sugar to the egg mixture
Pour the egg mixture over the bread.
Using your fingers or the back of a spatula gently press all of the bread pieces down into the egg mixture.
Cover the baking dish with foil and place in the fridge 8 hours or overnight.
For the streusel topping, in a medium bowl, mix together the other 1/2 cup of brown sugar, flour, cinnamon.
Add the cut-up butter to the topping mix and using a large fork or pastry cutter mix it all together until it is a nice crumbly consistency.
Store the streusel in a Ziploc bag in the fridge until ready to bake.
When ready to bake, remove the casserole dish and streusel from the fridge and allow it to sit on the counter for about 30 minutes.
Preheat oven to 350º.
Sprinkle the streusel topping over the french toast.
Cover the dish back up with foil and bake for 45 minutes.
Remove the foil and continue baking until the top is a nice golden brown and the egg mixture is set, about an additional 15–20.
Remove from oven and allow it to cool for 5 minutes.
Cut and serve with a pat of butter and some warm syrup.
One of my favorite things about Christmas is all the traditions that go along with it. Gingerbread house building, baking, listening to Christmas music, hanging the stockings, you catch my drift. There is just so much magic in the month leading up to Christmas. Well, ever since my son with 10 months old we have taken him for annual photos with Santa. They are all framed and sit in chronological order (have a mentioned I have OCD tendencies before? LOL) along the entertainment center leading up to Christmas.
This year he is 10 years old and he still wanted to go take a pick with Santa. With COVID I didn’t think we could make that happen but sure enough, we found a place that was doing physically distanced photos by appointment only. Yay! Anyways, ever since my son could talk he would make sure to ask Santa what kind of cookies he wanted us to leave out for Christmas, it never fails, he ALWAYS says oatmeal. Now one thing I will fess up to is that I despise raisins! I cannot eat them! Even as an adult I will pick them out of trail mix. I refuse to contaminate a good oatmeal cookie with raisins! However, I do love me some craisins. So, ever since that first time Santa said he wanted oatmeal cookies, this recipe made it into the baking rotation. These are delicious, buttery, and just the right amount of chewy and sweet. To me, these cookies are the cookie of Christmas and I guarantee you they are Santa approved!
INGREDIENTS 1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c + 6 tbsp butter, softened
3/4 c brown sugar
1/2 c granulated sugar
1 tsp vanilla
3 c oats uncooked
1 c craisins
11 oz white chocolate chips
Preheat oven to 350°F.
In a medium bowl, stir together flour, baking soda, and salt and set aside.
In a large bowl, using an electric mixer, beat together the butter and sugars until creamy.
Add eggs and vanilla to the butter mixture.
Gradually start to fold in the flour ingredients into the butter mixture.
Add oats, craisins, white chocolate chips and mix well.
Drop dough by the spoonful onto a parchment paper lined baking sheet.
Bake for 8–10 minutes or until light golden brown.
Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
We are on Day 4 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!
We have the cutest little lemon bush in our back yard and it holds a special place in my heart as it was a housewarming gift from some of our friends when we built our house 6 years ago. Every year come December, it never fails, the lemons are ready for picking. For that reason, these glazed lemon cookies have become a staple in our holiday cookie rotation. They are so soft and light and I just love the zestiness the fresh lemon brings to them. While I love making these around the holidays they are also perfect for spring or summer.
Note: I recommend placing some paper towels or wax paper under the cooling rack before taking the cookies out of the oven. When you do the glazing you will get some drippage and the paper towels or wax paper will help to catch that excess sticky goodness that make cleanup so much easier.
COOKIE INGREDIENTS 2 1/4 c flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
1 1/4 c granulated sugar
zest from 2 lemons
2 tbsp lemon juice
1 1/2 tsp vanilla extract
1 c powdered sugar
2 tbsp fresh lemon juice
Preheat oven to 350º.
In a medium bowl, stir together the flour, cornstarch, baking soda, and salt.
In a large bowl beat together the butter, sugar, and lemon zest on medium-high speed for 3 minutes.
Add the eggs, lemon juice, and vanilla to the butter mixture and continue to beat until evenly incorporated.
Gradually add in the dry ingredients until combined.
Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
Once the cookies have completely cooled, whisk together the powdered sugar and fresh lemon juice to make the glaze. (You want to be able to drizzle the glaze so add a tad bit more lemon juice or water if needed to thin it, or more powdered sugar if you need it thicker.)
Transfer the glaze to a transfer to a piping bag with a very small opening or a Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
Drizzle the glaze back and forth over the cookies.
Allow the cookies to rest for at least an hour so the glaze has time to set.